Baked Chicken Burritos with Cheesy Green Chili Sauce

Here’s the recipe for Baked Chicken Burritos with Cheesy Green Chili Sauce, focusing on that rich, savory topping:

Baked Chicken Burritos with Cheesy Green Chili Sauce

These burritos are packed with a savory chicken and bean filling, then smothered in a creamy, tangy, and wonderfully cheesy green chili sauce before baking to perfection.

Yields: 6-8 burritos Prep Time: 20 minutes Cook Time: 25-30 minutes Total Time: 45-50 minutes

Ingredients:

For the Chicken Filling:

  • 2 cups cooked shredded chicken (from a rotisserie chicken, or boil/bake 1 lb chicken breasts and shred)
  • 1 cup cooked rice (white or brown)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup salsa (your favorite mild, medium, or hot)
  • 1/2 cup shredded cheese (Cheddar, Monterey Jack, or a Mexican blend), plus more for sprinkling inside if desired
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
  • Optional: 1/4 cup chopped fresh cilantro

For Assembly:

  • 6-8 large flour tortillas (burrito size, 8-10 inches)

For the Cheesy Green Chili Sauce:

  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 can (10.75 ounces) condensed cream of chicken soup (undiluted)
  • 1 can (4 ounces) diced green chilies, undrained
  • 1/2 cup milk
  • 1/2 cup sour cream (or plain Greek yogurt for a lighter option)
  • 1 cup shredded cheese (Cheddar, Monterey Jack, or a Mexican blend)

For Garnish (Optional):

  • Extra sour cream or Greek yogurt
  • Sliced avocado or guacamole
  • Pico de gallo or fresh salsa
  • Chopped fresh cilantro
  • Sliced green onions (scallions)

Equipment:

  • Large mixing bowl
  • 9×13 inch baking dish
  • Medium saucepan
  • Whisk
  • Aluminum foil

Instructions:

  1. Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a thin layer of oil.
  2. Make the Chicken Filling: In a large mixing bowl, combine the shredded chicken, cooked rice, black beans, salsa, 1/2 cup shredded cheese (for the filling), chili powder, cumin, salt, and pepper. Mix until all ingredients are well combined. Taste and adjust seasonings if needed. If using, stir in the fresh cilantro.
  3. Prepare the Cheesy Green Chili Sauce:
    • In a medium saucepan, melt the butter over medium heat.
    • Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
    • Gradually whisk in the condensed cream of chicken soup until smooth.
    • Stir in the diced green chilies (with their liquid) and the milk. Bring the mixture to a gentle simmer, whisking occasionally, until it thickens slightly.
    • Remove the saucepan from the heat. Stir in the sour cream and 1 cup of shredded cheese until the cheese is melted and the sauce is smooth and creamy.
  4. Assemble the Burritos:
    • Lay out one large flour tortilla on a clean, flat surface.
    • Place about 2/3 to 3/4 cup of the chicken filling slightly below the center of the tortilla.
    • To roll: Fold the bottom edge of the tortilla up over the filling. Then, fold in both sides (left and right) tightly. Finally, roll the tortilla up snugly from the bottom towards the top to create a neat burrito.
    • Place the rolled burrito, seam-side down, in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in the dish.
  5. Sauce and Bake:
    • Generously pour the cheesy green chili sauce evenly over the assembled burritos, making sure to cover them completely.
    • Cover the baking dish tightly with aluminum foil.
    • Bake in the preheated oven for 20 minutes.
    • After 20 minutes, carefully remove the foil.
    • Return the dish to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  6. Rest and Serve: Remove the baking dish from the oven and let the burritos rest for about 5 minutes before serving. This allows the sauce to set slightly. Serve hot, with your desired garnishes like extra sour cream, guacamole, or fresh cilantro.

Tips for the Best Burritos:

  • Spice Level: To adjust the heat, you can use hotter green chilies, add a pinch of cayenne pepper to the filling, or include some chopped fresh jalapeños.
  • Homemade Sauce: If you prefer to make your own “cream of chicken” base, a simple white sauce (bechamel) with chicken broth works well.
  • Vegetarian Option: Easily make these vegetarian by swapping the chicken for an extra can of black beans or pinto beans, or cooked lentils, and using vegetable broth in the sauce.
  • Make-Ahead & Freezing:
    • Make Ahead: Assemble the burritos and prepare the sauce. You can keep them separate in the fridge for up to a day, then pour the sauce over and bake when ready.
    • Freezing: Assemble burritos (without sauce). Wrap each tightly in plastic wrap, then foil, and freeze. Thaw overnight, then add the sauce and bake. Or, bake them first, cool completely, then wrap and freeze individually. Reheat in the oven (unwrapped from plastic, wrapped in foil) at 350°F (175°C) until hot.

Enjoy your incredibly flavorful and comforting Cheesy Green Chili Baked Chicken Burritos!

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